Butternut Squash Soup

You know I really love a recipe that is short and simple, just a few ingredients and you’re good to go. This is one of those, super simple to make and doesn’t take a lot of time. Well except for the roasting part. This is a savory soup as opposed to one on the sweet side, the crushed red chili gives it a subtle kick. The longer you let it cook the better the flavor. So you can make it quickly and eat it right away, make it in advance, or make it in a slow cooker. Again I love to use my Instant Pot 6 Qt . It can also be made vegetarian if you use vegetable stock instead of chicken. Enjoy!

Butternut Squash Soup

1 medium size butternut squash

2 cups chicken stock

2 cups half and half

1 tsp crushed red chili pepper flakes

1 tsp onion powder

1 tsp garlic powder

1 tsp salt

1/2 tsp black pepper

olive oil

Directions

Cut the squash in half and seed it. Rub the cut side with olive oil and lightly salt it. Place it on a cookie sheet, cut side up and roast at 400 degrees until tender (about an hour). Cool.

Scoop out the cooked squash using a spoon and place in a blender with the chick stock. Puree until smooth. Place the puree in a pot and add the half & half, chili flakes, onion and garlic powder, salt, and pepper. Heat on medium until hot, about 20 minutes.